Showing posts with label Curries/ Kuralu. Show all posts
Showing posts with label Curries/ Kuralu. Show all posts

Saturday, August 7, 2010

AVA PETTINA CABBAGE KURA

CABBAGE KURA
Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Materials:
Chopped cabbage - 2 cups
Salt
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Method:
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked switch off and let it cool.
In the meanwhile prepare ava mixture ,it will be just 1 tbsp full and keep it aside.
After the cabbage pieces are cooled , strain  away fully the tamarind pulp,water from the cooked cabbage pieces and keep it aside.
Now place a pan and add 2 to 3 tbsp of oil, next add urad daal,redchilli slits,and saute well.
Next add green chilli slits,hing,haldhi and curry leaves and mix well.
Now add the cooked and strained cabbage pieces,and mix well.
Cook in low flame for 3 minutes and switch off.
Now add the ava paste in the cabbage curry and mix well.
Let it settle for more than half an hour to get the yummy taste.
Ideal with hot rice

Friday, August 6, 2010

AKAKARAKAYA FRY

AKAKARAKAYA FRY
Akakarakayalu/Taesel gourd pieces-2 cups
chopped into small pieces
Oil 2 to 3 tbsp
Salt
Redchillie powder 1 tsp
Method:
Place a pan on the stove with oil init.After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..
It will take  more than  half an hour to become soft ,and finally sprinkle salt and red chillie powder.
And some people add dhania jeera powder to get extra taste from the fry..
while adding salt and chilli powder.
Dhania jeera powder 1/2 tsp
This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..
These are grown in redsoil areas on hill areas and in forest areas..

Thursday, August 5, 2010

ALOO FRY

ALOO FRY

Materials:
Chopped aloo 2 cups
Medium sized
Oil 2 tbsp
Dhania powder 1/2 tsp
Jeera powder 1/2 tsp
Red chillie powder 1 tsp
Salt
Peel off aloo and chop into medium sized pieces.Place a pan on the stove,add oil to it,and also add the chopped aloo pieces in to it,after heating.Stir fry occasionally with a lid on.When lid is placed the pieces will turn tender and soft.Add salt.
After the aloo pieces are fried add dhania powder,jeera powder,and chilli powder,saute well.The easiest dish which  even amateurs can do but also a tasty one.
BOILED ALOO FRY:
The aloo is washed,boiled and peeled ,then made in to pieces and fry till they are cooked.Then sprinkle salt,chilli powder as  for above dish..

Sunday, August 1, 2010

ALOO ULLIKARAM KURA

ALOO ULLI KARAM KURA:
There are many varieties we do with aloo,and here is one such variety without spices..
Boiled and mashed aloo-2 cups
Onions 1 no chopped
2 redchillies(onions +redchillies)
These two are  made into paste-1/2 cup
Tamarind paste-1 tsp
For seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red mirchi slits of 3 nos
Mustard 1/2 tsp
Green mirchi 2 nos
Curry leaves Haldhi a pinch
Method:
Place a pan on the stove,add 2 tbsp oil to it and let it heat.
After it is heated add mustard seeds,urad and channa daals,
red chilli slits, and after they are popped add green chilli slits
and curry leaves.Saute well,now add the redchilli onion mixture
and fry for 3 to 4  mins, in low flame .Now add the mashed aloo
and mix well,lastly add 1 tsp tamarind paste(or make tamarind
juice with 1/4 cup of water)and saute well..
It will take 3 to 5 mins time to cook and settle.Switch off the stove,
and serve hot with hot rice or rotis..

Tuesday, July 27, 2010

ALOO BESAN CHHAPATHI CURRY

ALOO-BESAN CHHAPPATHI CURRY
The easiest chhappathi ki sabji,which even children like to have with chhappathi or puri,is given here.
Materials:
Besan powder 1/2 cup
Chopped aloo 2 nos
Chopped onion 1/2 cup
Salt
Oil 2 spoons
Mustard  seeds 1/2 tsp
Jeera 1/2 tsp
Red chilli 1
Green chilli 2 nos
Curry leaves
Haldhi a pinch
Method:
Place a pan on the stove ,add oil to it.
After heating,add mustard seeds and jeera,after spluttering add red and green chilli pieces ,curry leaves , then onion pieces ,lastly aloo pieces,saute it .
Now add water(1 cup),let it cook for 5 mins.
Then after 5 mins, add water (2  cups) to 1/2 cup besan powder,and  mix well.
Ilike the consistancy of the curry to be soft and loosen thats why i add 2 cups.
Then add the besan water to the aloo mixture and cook in low flame.
See that the bottom of the curry wont turn black,stir it for every 3 mins.
Like wise cook till the aloo piece is cooked.Lastly add salt.Transfer in to a serving bowl,and serve hot with rotis,phulkas or puris.
Children and even elders  like this as it is not spicy,and it is soft.

Saturday, July 24, 2010

CAPSICUM ALOO TOMATO CURRY

CAPSICUM ALOO TOMATO CURRY
Again this is a curry ideal for rotis and chhappathis.
Materials:
Capsicum chopped pieces 1 cup
Aloo peeled and chopped into pieces1 cup
Tomato pieces 1 cup
Onion chopped pieces 1 cup
Dhania jeera powder 1 tsp
Red chilli powder 1 tsp
Green chilli 2 nos .slits.
Salt
Corn flour 2 tsp
Kothmeer
Seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Channa & urad daals 1/2 tsp each
Jeera 1/4 th tsp
Red chilli .1 no. slits.
Method:
Place a pan on the stove add 2 tbsp oil,and after heating add channa,urad daals,mustard and jeera,redchilli slits and saute well.
Then add onion pieces fry till transculent next add chopped pieces of aloo, tomato,capsicum ,and cook in a low temp.If u want u can add 1/2 cup of water,and when it is half cooked add chilli and dhania jeera powder,and lastly salt.Finally add 2 tbsp of corn flour to which 1/2 cup of water is added,its used to bind well.Mix well,switch off after it is done.Garnish with kothmeer before serving with rotis or chhappathis...

Sunday, July 4, 2010

TAV VA CAPSICUM ALOO CURRY

TAVVA CAPSICUM ALOO CURRY:
This is a curry made of capsicum in a tawa,very well goes with naans, rotis,phulks,puris and also bread toasts.I t takes hardly 15 min to complete the curry.
Chopped capsicum-2 to 3 cups
(Here i used 1 yello capsicum &
1 green capsicum)
Boiled aloo- 2 nos
Aloo should be boiled ,peeled & mashed
Green mirchi 3 nos
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Red chilli powder-1 tsp
Amchur-powder 1 tsp
Jeera a pinch
Haldhi a pinch
Corriander leaves a few
Method:
Place a TAWA on the stove add 2 tbsp oil to it.After the oil is heated add jeera and haldhi,then add chopped capsicum pieces, keep the stove in low flame,saute well ,and cover the tawa with a lid.After 3 min remove lid,mix well add salt,and again cover the lid.Again after 3 min remove the lid ,and saute,now add mashed aloo,green mirchi slits,mashed aloo,a little water and mix well.After 5 min add dhaniya powder ,jeera powder,chilli powder and amchur powder,and kothmeer and mix well.Now cover with lid ,and cook in low flame.After 5 minutes  switch off the stove,and let it remain with  the lid on.
After 15 mins transfer the curry into a bowl and garnish with corriander leaves.Serve with rotis or naans.




Source:From my daughter  -RathnaSri's kitchen.

CABBAGE CURRY

Cabbage curry in a very simple and easy way,a recipe from traditional background without garlic and spices,its done in both my mothers house and inlaws house.
Even children eat this without doing fuss as it is a curry without spices.Acidic persons and also old family members opt this as it is not hot and spicy .After a hot and spicy dished meals in week ends the tummy can be given rest with simple curry as such.
Materials:
Chopped cabbage 4 cups
Salt
Haldhi a pinch
Seasoning:
Urad dal 1 tsp
Channa daal 1 tsp
Red chillies 2 nos
Green chillies 2 to 3 nos
Hing
Curry leaves a few
Grated raw coconut 1/2 cup
Method:
Boil  the chopped cabbage with water ,add salt ,after it is cooked,drain all  the excess water and keep aside.
Place a pan on the stove,add oil to it,and add seasoning,urad and channa daals,green and redchillies slits,hing and curry leaves,saute well,after they pop,add the boiled & drained cabbage pieces,and mix well.
Swich off the stove,and after cooling sprinkle the grated raw coconut.It is ready to eat.It wont stay for a longer time due to grated raw coconut..Immediately after preparing you have to consume it within 3 to 4 hours.Ideal with rice.Generally doctors recommend to eat more curry in each meal,this variety can be had as such.Rich in fibre.

GREEN PEAS PANEER MASALA

GREEN PEAS,PANEER MASALA:

Materials:

Green peas 1/2 cup
 (boiled and made in to a paste )
Paneer small cubes 1cup
( fried till light brown in a little oil)
Chopped onion2 cups
(Half quantity should be made in to a paste)
Tomato puree 1/2 cup
or
Amchur powder 1 tsp
Ginger garlic paste 1 tsp
or
Ginger paste
(If u r allergic to garlic smell)
Cashewnuts,poppy seeds
made in to paste-1/2 cup

Chilli powder 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala 1 tsp
Salt
Oil 2 to 3  tbsp

Method:

Place a pan add 3 tbsp of oil,add 1 cup of chopped onion and fry in low temp.Then  after 3 min add  onion paste,and fry then add ginger garlic paste,and saute it,now add tomato puree and boiled green peas paste,and cashew poppy seeds paste,mix well and cook with 1/2 cup of water.Then add dhaniya, chilli , jeera powder ,garam masala powder and  saute well .Cook for 10  min.
Lastly add paneer cubes mix well.Let it simmer with a lid for 5 min in low temp and switch off.
Goes well with rotis ,naans,chhappathis and also rice.



Thursday, July 1, 2010

CABBAGE CURRY


Ingredients:
Chopped cabbage 2 large cups
                                                           Tomatoes Finely chopped-2 no.s
                                                           Salt(To taste)
                                                           Dhania powder - 1 tsp
                                                          Chillie powder -1tsp
                                                         Ginger Finely chopped
                                                         Urad daal-1/2 tsp
                                                         Chana Dal- 1/2 tsp
                                                         Mustard Seeds-3/4tsp
                                                          Jeera-3/4 tsp 
Method:
  • Place a kadai on the stove and add 2 tbsp oil,after heating add urad dal,chana dal, mustard seeds, Jeera and Ginger. 
  • After spluttering,add  chopped cabbage and close the lid.Let it cook in low flame with a lid on it( Generally if you add salt to it and close the lid it will give out enough water to cook. You neednot add extra water.)
  • After it is half cooked add dhania powder, jeera powder and chilli powder, tomato pieces.
  • After tomato and cabbage is fully cooked, Open the lid and cook for 2 mins,so that extra water is evaporated.
  • Switch it full when it is fully done.
Very ideal for rotis &rice.
Source-My daughter Sris kitchen.

MIXED VEGETABLE CURRY




MIXED VEGETABLE CURRY
Ingredients:

Mixed Vegetables Packet(Carrots, peas, Beans, Cauliflower, Lima beans)- 1
Onion- 1
Potatoes- 3[Boil it seperately/ microwave for 10-15 mins and mash it]
Tomatoes-4
Ginger-Garlic Paste-1 spn
Cardamoms-3 no.s
Cinamon stick- 1 inch
Dhania powder- 2 Tb spn
Jeera powder- 1 1/2 Tb spn
Garam Masala powder- 2 Tb spn
Pepper- 1/4 Tb spn
Turmeric - 1/8 Tb spn
Amchur(Dry Mango powder)- 1/4 Tbspn(Optional)
Salt (As per taste)
Red chilli powder- 1/2 Tb spn
Sugar- 3/4 Tb spn
Coriander Leaves- For Garnishing
Lemon juice-1 Tbspn(optional)

Method:
  • Half boil the vegetables(either in microwave or outside on the gas) and keep it aside.
  • Take some oil into the pan and fry cardmom, cinamon stick until you get nice aroma.
  • Then put chopped onion into it fry for 3 mins and also add ginger garlic paste. Fry onions until they are translucent.
  • Now add chopped tomatoes into it and cook until they are soft. And then add the vegetables and also add boiled and mashed potatoes into it. 
  • Add all the other ingredients except lemon juice and coriander leaves into it.(Dhania, Jeera, Garam masala powders,pepper,turmeric, amchur,salt,sugar,redchilli powder).
  • Adjust water for the right consistency and let it cook.
  • When it is cooked and when you just above to switch it off add the lemon juice into it.
  • After switching off the stove, add coriander leaves .

This can be taken with rice/ roti's.
A dish from Sris kitchen.

ALOO-PALAK CURRY

Ingredients:

Potato/Aloo- 5 no.s
Spinach - 1 Cup
Onion(Medium)-1 no.(Finely chopped)
Jeera- 1 Tbspn
Garlic- 2-3 pods(Finely chopped)
Ginger-2" piece(Finely chopped)
Salt
Red chilli powder-3/4 Tbspn
Dhania powder-3/4 Tbspn
Garam Masala powder-1/2 Tbspn
Sugar-1/4 Tbspn

Method:

  • First peel off potato skins cut into pieces and boil them and keep aside.
  • Now take some oil into kadai and put jeera ,ginger & garlic pieces. When it is fried, add onions pieces and fry until it is golden brown. Now add spinach into it and cook with the closed lid.
  • After it is almost cooked and the boiled potato pieces, and also add all the spices into it (Red chilli powder, dhania powder, garam masala powder,sugar,salt) and mix everything and let it cook for 5 more minutes.
  • Switch off the stove when it is done.
Now serve this curry with hot chappatis.
This recipe is quite new to me,and i got it from my daughter Rathnasris kitchen.

Sunday, June 27, 2010

CHAMADUMPA KURA-TARO ROOT CURRY

CHAMADUMPA..TARO CURRY


MATERIALS.. 
Taro.. Chama dumpalu..250gms
Onion..medium chopped
Oil 
Green chillies..5
Jeera 1tsp
Chilli powder half tsp
Salt
TADKA..
Turmeric 1/4 spoon
Urad dal 1tsp
Mustard seeds 1tsp
Curry leaves
METHOD..

1.Taro root /Chama dumpalu,washed well and pressure cook in a cooker for 3 whistles.
2.After boiling switch off and let it cool.After cooling take off and peel the skin.
3.Then place a pan on the stove add 3 to 4 tbsp of oil,and shallo fry the boiled
Taro root pieces,or mashed well coarse paste,in medium flame.
4.After they are half fried then remove off
from the fire,and remove the oil if oil is remaining.Set it aside.
5.Chopped Onion-1 cup, green chillies 5 to 6-(grind onions and green chillie
 in to a paste which is coarse enough)
6.Place another kadai and add 1 tbsp of oil,after heating add1 tsp urad dal,and
1 tsp mustard seeds ,numeric powder, and curry leaves,Mix.. after they splutter add the onion and green chillie paste and saute well,in a low temp.
7.After the onions become transculent and a bit brown
then add the half fried chamadumpalu and mix well.Like wise fry for another
five minutes in a low fire.
8.Lastly add salt and chilli powder half spoon and switch off the flame.
Serve hot with rice.

BEERAKAYA KOTHIMEERA ULLI KARAM KURA:


Ridge gourd or beerakaya pieces-12 pieces
peel off the skin and cut the beerakaya lengthywise
into 3 inch pieces,again the three inch piece is to slice in to 4 long pieces up tp three fourth
of the piece with the end intact--guthi vankaya mukkalaga
Kothimeera-washed and cleaned well,1 handful of kothimeera leaves
Onion slices-2 tbsp
Green mirchi -8 numbers
Salt
(Those people who need garlic can add into  this while grinding)
Grind  kothimeera,green chillies and salt together and stuff into the guthi beerakaya pieces
Method:
Place a pan on the stove,add 2 tbsp oil,then after heating add the stuffed beerakaya pieces
and cook in a low flame till it is done.
This is a variety of beerakaya kura,very soft without masalas.Tasty with rotis and rice.

Sunday, June 20, 2010

PATTOLLI


Pattolli is a traditional andhra dish.It is a protein rich curry which tastes and ideal with rice and rotis.When the fridge is empty and no vegetables in the home,then this dish is handy and easy to make.This dish is a variation from daily preparing routine menu,and it will be a big hit and rank 1st in parties and get togethers.Pattolli is a dish which a housewife can smartly  feed her family with a nutritous and tasty stuff.It can be made with bengal gram dal and onions.An occasionally made dish as it consumes more oil,and using very less oil is recommended by doctors.
Materials:
Bengal gram daal-2 cups
Red mirchi-4 to 6 nos
Reduce if you want it to be less hot
Jeera 1/2 tsp
Salt
Seasoning:
Oil-100 to 150 gms
Urad dal- 2 tsp
Mustard seeds-1 tsp
Chopped green chillis-4 to 5 nos
Chopped onions-1 cup
Curry leaves
Hing(a pinch)
Those who dont like hing can add chopped garlic
Haldhi a pinch
Method:
Wash well,and soak bengal gram daal in hot water for atleast one hour(if u soak in cold water it will take more than 2 hours to soak.)
Wet grind bengalgram daal with 4 to 6 red mirchis jeera and salt,coarsely.
Very less water is to be used while grinding.
Now place a kadai (thick bottomed)on the stove,add oil 100 gms  ,(it will take more oil in this procedure).
Add urad dal,mustard seeds,finely chopped onions,curry leaves,and chopped green chillies,etc etc..
Fry well in a low flame,after the onions turn transculent,add grinded bengal gram mixture,and stir frequently till done.
(beware very soon it will be over fried and turns black in the bottom layer,so continuosly stir for every 2 mins,that too in low flame)
It takes more time up to half an hour,to get fried,and frequently add 1 to 2 tsp oil.
The coarsely grinded bengalgram dal paste,have to be fried slowly in low temperature,stirring frequently,and the pattoli will be,should i say vidavidaladuthu smooth ga vasthundhi.

This is a recipe from my sister Padmas kitchen of Kakinada.

Sunday, June 13, 2010

BABY CORN WITH CASHEWS CURRY

BABY CORN WITH CASHEW NUTS CURRY:
Materials:
Baby corn-1/4 th  kg
Washed well,and slice in to 1 inch pieces
Chopped onions-1 cup
Greenchillies 6 nos .slits
Tomato chopped-2 nos
Or tomato puree 1 cup
Cashew nuts,badam paste 2 tbsp
Oil-2 to 3 tbsp
Garam masala powder 1tsp
Red chillie powder 1 tsp
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Salt
Garnishing:kothmeer
Method:
Place a kadai on the stove and add 1/2 tbsp oil to it.
After heating add chopped baby corn pieces and fry for 5 mins in low flame.
Then remove them in to another dish,again place the same kadai on the stove.
Add the remaining oil to it,then add chopped onion,green chilli slits,saute in a low fire.
Now add tomato puree or chopped tomatoes to the kadai,and cook for a while.
Next add kaju badam paste to it,and fry a little while on low flame.
Lastly add half fried baby corn pieces,and add 1/4 th  cup of water to it.
Let it cook,for 2 mins,now add 1 tsp garam masala powder,chillie powder,
1 tsp dhania powder, jeera powder,salt and 1 cup of water and let it cook for 10 mins
 in a low flame with lid on.
Switch off ,and serve in a serving dish.
Garnishing can be done with kothmeer.
Igot this recipe from cookery shows telecasted in TVs

Saturday, June 12, 2010

SANAGAPAPPU-KOBBARIKORU

SANAGAPAPPU -KOBBARIKORU

Sanaga pappu-1cup
Salt
Seasoning:
Mustard seeds a pinch
Urad dal 1/4 th  tsp
Redchillies 3 nos(slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup
Method:
Place a vessel on the stove add washed channadaal and water.
Cook  the channa daal  ,till it is 3/4 th cooked.
Add salt and keep it aside.
Let it cool ,strain the water from it.
Then place a kadai on the stove,add oil to it.
After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
Switch off the stove.
After it is cool,add the grated coconut.
It can be served with rice, or it can be eaten as a side dish.
It can be served as naivedyams/ prasadam in pujas

Tuesday, June 1, 2010

BEANS-BARBOTTIS

BARBOTTIS CURRY
Materials:
Barbottis(a variety in beans)chopped-2 cups
Grated raw coconut -1/2 cup
Salt
Seasoning:
Urad dal 1 tsp
Red and green chillies slits
Curry leaves a fea
Hing a pinch
Method:
Place a kadai on the stove,add 1to 1 1/2  tbsp oil to it,then after heating add urad dal,red chillie slits and green chillie slits,saute for  a little while.Keep the stove in low flame.Then add curry leaves ,hing and lastly the chopped beans to it.Place a lid on this,and cook in a low flame stirring quite often.We place a plate containing of a half cup of water on the kadai ,so it will be cooked tender with the water vapour in it.
After it is cooked add salt,and switch off after 2 to 3 minutes.Place the lid again and completely let it cool for half an hour.After it is cooled add grated raw coconut and stir it.Transfer in to a serving bowl.

With very less oil and only boiled it is good food and healthy for elders and small children and acidity people.Once in a week i prepare this item.

Monday, May 17, 2010

SORAKAYA PAPPU KURA

SORAKAYA PAPPU KURA:
Anapakaya or sorakaya -chopped pieces -2 cups
Moong daal (Yellow colour)-1cup
Salt

Seasoning:
Oil 1 table spoon
Urad dal 1 tsp
Red chilli (slits)2 nos
Green chilli (slits) 6 nos
Curry leaves a few
Hing a pinch
Method:
Boil and cook chopped sorakaya pieces for 5 min in water.
Add  washed (yellow) moong daal to the water containing  anapakaya pieces.
After it is cooked add salt, and set it aside.
After cooling,Strain the left over water .
Now heat a pan add one tablespoon oil,then add red chilli slits,urad dal and saute for a while.
Now add the green chilli slits along with curry leaves and hing,and add the cooked anapakaya pieces
to the pan,saute well and switch off the stove after frying for 2 to 3 mins in a low flame.
Serve in to a dish .
This curry a simpleone  and plain goes well with rice and rotis.
But health wise a safe one which consists of less oil.

Thursday, May 13, 2010

CAULIFLOWER CURRY

Ingredients:

  • Cauliflower florets
  • Onion- 1 Medium
  • Tomato- 2 Medium
  • Oil - 2 Tb spns
  • Salt- To taste
  • Red Chilli powder- To your spice level
  • Pav bhaji masala(optional)- 1 Tb spn
  • Chana dal - 1 Tb spn
  • Mustard seeds - 1 Tb spn
  • Jeera - 1 Tb spn
  • Turmeric- 1/4 T spn
Method:
1. Take a pan, add oil to it. Now add the seasoning- Chana Dal, Mustard seeds, Jeera.
2. Now add onion to it and cook until the onions are brown in colour.
3. Now add cauliflower florets and cook for 10 mins.
4. Now add tomato to it and also add salt, red chilli powder and turmeric( & pav bhaji masala powder which is optional).
5. Let it cook and switch off the stove when it is done.
Quite often i do this for myself for rotis.